Roasted cauliflower florets
Cook time: 45 minutes
This recipe is from chef and cookbook author Elizabeth Karmel, who says, "Roasting transforms cauliflower from something that is difficult to eat to something that you can't get enough of. I liken it to popcorn because it can be similarly addictive. It is almost a magic trick to see how quickly this dish disappears, especially with people who wouldn't touch raw or steamed cauliflower."
2 heads cauliflower (about 4 1/2 pounds)
2 tablespoons olive oil, or more if needed
2 teaspoons kosher salt, or more to taste
Fried caper vinaigrette:
2/3 cup olive oil, divided
1 tablespoon salt-cured capers, rinsed and chopped
2 tablespoons chopped shallots
1 teaspoon grated garlic (about 2 cloves)
1/3 cup red wine vinegar or sherry vinegar
1 teaspoon whole-grain Dijon mustard
Pinch sea salt and ground black pepper
Minced country ham, optional
Heat the oven to 400 degrees. Set a wire rack over a baking sheet.
Wash and trim both heads of cauliflower, cutting out and discarding the core and cutting the top into large florets. Place the florets into a large bowl and drizzle with olive oil, then toss (you may need to do this in 2 batches) until all the surfaces of the cauliflower are coated with a thin film of oil. Sprinkle with salt and toss again to distribute evenly.
Place the florets on the prepared rack. Roast for 30 minutes. Use tongs to turn the florets, then roast for another 15 to 20 minutes, or until deeply caramelized.
While cauliflower is roasting, make the vinaigrette:
In a medium sauté pan over medium, heat 1/4 cup of the oil. Add the capers, shallots and garlic, then cook, stirring constantly, for 2 to 4 minutes, or until just starting to brown but the oil is still clear. Transfer to a medium bowl, including all of the cooking oil, and set aside to cool.
Once the mixture has cooled, add the vinegar, mustard, salt and pepper. While whisking, drizzle in the remaining oil. Whisk until thoroughly blended. Adjust seasoning with additional salt and pepper, if necessary, and use immediately or refrigerate in a tightly sealed container for up to 2 days.
Return the cooked florets to the large bowl and, while still hot, drizzle and toss with a little of the vinaigrette. Add just enough of the vinaigrette to lightly coat. Transfer the florets to a serving platter, then sprinkle with minced country ham.
Per serving (calculated using a quarter of the vinaigrette recipe): 130 calories; 70 calories from fat (47 % of total calories); 7 g fat (1 g sat.; 0 g trans fats); 0 mg cholesterol; 14 g carb.; 5 g protein; 6 g fiber; 570 mg sodium.